The Value Chain Development Programme under Nigeria's Federal Government and the International Fund for Agricultural Development has sounded an alarm in Niger State. Officials warn that farmers are dangerously overusing chemicals on crops during both planting and storage phases.
Mrs Elizabeth Yisa, the programme's Business, Marketing and Development Officer, made this known at a campaign event in Doko, Lavun Local Government Area. She linked numerous health problems directly to unsafe food handling by farmers.
Yisa expressed frustration with farmers who continue ignoring safety guidelines despite repeated awareness campaigns. According to her, some growers apply up to six times the recommended chemical dosage to speed up crop growth.
"They think more chemicals mean faster results," she noted. "But these toxins remain in the food even after we process it."
She urged cassava processors to properly fry garri instead of drying it on roadsides where contamination is inevitable. Where sun-drying is necessary, she said, farmers must use clean, controlled spaces.
Nurse Leah Yisa from IBB Specialist Hospital in Minna backed up these concerns with medical evidence. Excessive chemical consumption through food can trigger serious illnesses, including leukemia and lung cancer, she warned.
"These substances build up in your body over time," the nurse told participants. "The damage doesn't happen overnight, but it will happen."
Religious leaders at the event pledged their support for the campaign. Pastor David G. and Alhaji Mohammed Alkali committed to spreading the message among their congregations.
Farmers who attended also spoke up about the problem. Grace and Audu Dazhr, both producers, condemned the practice of leaving food to dry in dirty, open areas.
They argued this approach endangers everyone in the supply chain. Both consumers and farmers themselves face serious risks from contaminated produce.
The farmers called on local councils to revive sanitation enforcement teams. Such units, they said, would help ensure hygiene standards are maintained in food processing areas across communities.
